COUSCOUS SALAD WITH ALMONDS AND FETA
This has been our favourite Recipe for Hot Weather so far this season. It makes a full meal, and contains a nice variety of textures and flavours. We enjoy it topped with ground fresh chili paste.
Provided by Elise and family
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Boil water.
- Pour couscous into a soup bowl. Add enough boiling water to cover couscous completely (even a bit more, depending on the type of couscous you have) and cover the bowl with a plate. Set aside for 8 minutes.
- Chop parsley, green onion, tomato, and pepper.
- When couscous is done (tender), scoop it into a bigger bowl and fluff it with a fork. Add chopped ingredients and mix together.
- Add crumbled feta and whole almonds and stir to blend everything together.
- Add olive oil and salt and pepper, and stir well once again.
- Serve on two plates and add ground fresh chili paste as you eat, according to your taste! Enjoy!
Nutrition Facts : Calories 732.8, Fat 38.2, SaturatedFat 9.3, Cholesterol 33.4, Sodium 499.3, Carbohydrate 77.5, Fiber 8.4, Sugar 5.5, Protein 21.6
SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING
The dressing in this 30-minute recipe is inspired by green goddess dressing and mast-o khiar, a Persian side dish of cucumbers and yogurt. Here, thick yogurt is combined with fresh herbs, tangy feta and crunchy Persian cucumbers. If you have trouble finding Persian cucumbers, they can be swapped for similarly sweet-skinned English cucumbers or peeled regular cucumbers. Flaking the salmon into the salad evenly distributes it and is a nice alternative to serving a fillet for dinner. Leftover salad can be enjoyed cold for lunch the next day, freshened up with a squeeze of lime juice and more fresh herbs.
Provided by Yasmin Fahr
Categories brunch, dinner, lunch, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
- Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
- While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
- Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
- Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.
FREGOLA WITH ARTICHOKES, FETA, TOASTED ALMONDS AND HERBS
Provided by Melissa Clark
Categories weekday, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put lemon juice and artichokes into a bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water. Trim away the dark skin from the base, and the bottom of the stem. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any purple leaves. Cut the artichokes into 1/2-inch-wide pieces.
- Put the almonds in a saucepan over medium heat. Toss occasionally until golden. Transfer to a bowl.
- Add 6 cups water to the saucepan with 1/4 cup oil, 1 tablespoon salt, the garlic and red pepper flakes. Bring mixture to a boil. Add the artichokes; lower the heat, cover, and simmer until tender, 5 to 7 minutes. Remove artichokes with a slotted spoon to a large bowl.
- Bring the cooking water to a boil, add the fregola or couscous, lower heat and simmer until tender, 8 to 12 minutes; drain. Add the fregola or couscous, almonds, mint, dill, 1/4 teaspoon salt and the pepper to the bowl of artichokes. Sprinkle with cheese and drizzle with 2 tablespoons oil. Toss gently.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 15 grams, Carbohydrate 37 grams, Fat 21 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 473 milligrams, Sugar 2 grams, TransFat 0 grams
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- Couscous Salad with Sun-Dried Tomato and Feta. Okay, so I’m really in love with all these couscous recipes. But can you blame me? This 12-minute salad, in particular, speaks to me when I’m starving.
- Quick Pesto Couscous Salad. This 10-minute recipe has a Mediterranean flair that makes it so easy to eat meat-free. You meld couscous with vegan pesto and load it up with lentils, cherry tomatoes, olives, cucumber, vegan feta, and fresh herbs.
- Israeli Couscous Salad. Also known as pearl couscous, Israeli couscous is made from semolina flour. It’s bigger, chewier, and takes a little longer to cook.
- Greek Couscous Salad. Make your Greek salad more filling by ditching the lettuce for pearl couscous. Those chewy bits have the backbone this salad needs to hold up all the adornments.
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